Elie monetise and louis duparquet



MONEUSE aL-puPAR uET. 7

Cooking Range.

No. 85,468. Patented Dec. 29, 1868.

sale ELIE MONEUSE AND LOUISDUPARQUET, 0F NEW YORK, N. Y.-

Letters Patent No. 85,468, dated December 29, 1868.

COOKING-RANGE.

The Schedule referred to in these Letters Patent and making part of the same! To all whom it may concern Be it known that we, ELIE Monnnsri and Lows DUPAR UET, of the city and State of New York, have invented and made a certain new and useful Improvement in Cooking-Ranges; andpve do hereby declare the following to be a; full, clear, and exact description of the said'invention, reference being bad to the annexed drawing, making -part of this specification, wherein v Figure 1 is a longitudinal section of said improved range; r

Figure 2 is a cross-section at the line a: a;

Figure 3 is an end elevation; and

Figure 4 is aplan, with the top plate removed near one end. I

Similar marks of reference denote the same parts.

This improved range is especially adapted for ho-. tels, restaurants, and other places where there is a large amount of cooking, baking, broiling, frying, roasting, 860.; and

This range is constructed with special reference to facilitating the access of the cooks and attendants to all parts of the range, so that each may perform his duty without interfering with the other.

The nature of this invention consists in an arrange ment of .fireechambers, ovens, and fines, so that the range has two fronts and an end, that can be employed for cooking-purposes, the attendants having opportunity to stand all around the range. The products of combustion are utilized in heating ovens or spaces for warming plates, and keeping the cooked viands warm, and the escape-gases .are taken oif from the central part of the range, either upward or downward, to a chimney.

In the drawinga and b are the front'plates;

c, the 'end plate and d,'the top plate of the range.

Inthis plate (Z the usual and desired holes are pro vided, forlthe reception of pots or other vessels, or for frying-pans or 'gridirons.

The square covers, at e, are adapted to frying-pans, and the shelf f, running along over the middle part of the range, is convenient for temporarily supporting any dish or other article that may be in use.

The fire-chambers are arranged on the two sides of the range, as at g' g, It h, and at the end, at It.

Each fire-chamber is provided with a grate and ashpit, as usual, with the proper doors, fire-bricks, 860.;

and the fire-chambers are arranged opposite to each other, oneon one side of the range, and the other on the other side.

The baking or roasting-ovens i i. are located at the sides of the lire-chambers, and heated by fines .that

pass around them, and go off, at the back, by the respective fines o 0, that occupy a space in the middle of the range.

The pipes 1, leading from these flues 0 to a chimney, may pass off either above or below the range. We have shown them as passing away beneath the floor.

The warming-ovens or chambers n n are located further away from'the fire than the ovens 'i, i, and hence only receive the heat necessary for the intended object, by the smoke-fluepassing on one side, or by the heat radiated or conducted to the same from the other parts of the range.

The fire at the end k of the range is between two ovens, t 'i, and, beneath these, are ovens or warmingchambers, and the small ovens or' warmers 'n n are also placed behind these ovens t, between those and the ovens i that are heated by the first of the side fires.

The usual water-backs maybe introduced, with pipes and cocks, at the ends of the range, or at other convenient points, so as to furnish hot and cold water, and we prefer to set the fires some little distance back from the respective fronts of the range, so that the front plates themselves do not become very hot.

At the end of the range, we provide a boiling-apparatns,beneath which are receptacles, m m, for fuel, &c.

The broiling-grates r are set above the fire-spaces s s, and'between the side plates -'t t of the apparatus, and covers a u are provided to slide down, and keep in the fumes from the broiling viands. These covers are counterbalanced, so as to slide freely.

o o are the escape-fines, and

to w are warming-closets between the broilers.

y y are plate-racks or warmers, above the broilers.

This arrangement of range is a great convenience in large hotels, or where considerable cooking has to be done, and it will be apparent that this range could be extended in length by the addition of more firespaces and ovens.

In our range, theheat is kept within the range as mnoh as-possible, and one fire aids another, so that i the action is equalized throughout the range to a considerable extent, so that the cooking-operations are not delayed when fresh coal is supplied to one fire, As a consequence, there is a great saving of fuel, and the range is very convenient for access all around it, so that there is no unnecessary loss of time with attendants.

What we claim, and desire to secure by Letters Patent, is- I 1. A cooking-range, in which two rows of firerspaces and ovens are arranged, substantially as set forth, so that the products of combustion pass away from the middle of the range, between said'rows, as set forth.

.2. The end fire-space k, with ovens on each side, arranged'substantially as shown, in connection with the two rows of fire-spaces h h, and ovens i i, as set forth. I 3. The warming-ovens or closets Wu, placed below or between the ovens i '5, so as to be of a lower temperature than said ovens i, the respective ovens being arranged substantially as set forth. 1 4. The broiling-spaces, arranged with, the warmin g-closets between them, and the racks or shelves y above, substantially as set' forth.

In witness whereof, we have hereunto set our signatures, this Sth-day ot September, 1868. E. MONEUSE. LOUIS DUPARQUET. Witnesses:

CHAS. H. SMITH, Gno. '1. Pmoxnnv. 

